Cooking Instructions - Severino Pasta
Cooking Instructions - Severino Pasta
Cooking Instructions - Severino Pasta
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Manufacturer of the finest, all natural pasta since 1971<br />
<br />
THE THINNER THE PASTA, THE FASTER IT COOKS.<br />
THE THINNER THE PASTA, THE LIGHTER THE SAUCE.<br />
<br />
GNOCCHI COOK FAST! AFTER THEY FLOAT, TIME<br />
FOR 1 MINUTE AND STRAIN.<br />
<br />
JOSEPH AND ANNA MARIA SEVERINO LEARNED THE ART OF PASTA MAKING<br />
FROM UMBERTO CASOLI, AN ARTISINAL PASTA MAKER IN ROME, ITALY. IN 1971 THEY<br />
RETURNED TO AMERICA WITH RECIPES IN HAND AND INTRODUCED THEIR UNIQUELY<br />
HANDCRAFTED PASTA PRODUCTS MADE FROM 100% SEMOLINA FLOUR. THE FAMILY<br />
SHOP IN WESTMONT, NJ, SOON BECAME KNOWN AS THE PLACE TO FIND AUTHENTIC,<br />
RICHLY-FLAVORED PASTA. OVER 35 YEARS LATER, THE SECOND GENERATION OF THE<br />
SEVERINO FAMILY SHARE THE SAME PASSION FOR PASTA AS JOSEPH AND ANNA MARIA.<br />
An Italian Tradition.<br />
“<strong>Pasta</strong> al uovo” (<strong>Pasta</strong> Made with eggs)<br />
All of our homemAde pAstA stArts out with these 3 simple<br />
ingredients: 100% semolinA flour, fresh eggs And wAter.<br />
By gently folding these 3 ingredients together and creating all of our products<br />
in small controlled batches, we are able to create the finest, fresh pasta. We<br />
respect the tradition and the slow hand-made process that goes into creating<br />
truly homemade artisan pasta, and our family has spent the past 35 years<br />
perfecting the taste and texture of our quality products. By using only the<br />
freshest, all-natural ingredients, we are able to achieve a pasta experience<br />
as authentic as the one that began our family’s story in Italy.<br />
Simple and Fresh.<br />
cooKing Your fresh severino <strong>Pasta</strong><br />
Get out your pasta pot, a skillet, and a few basic ingredients (and perhaps a<br />
little wine) and you have the start to a truly great meal with <strong>Severino</strong> <strong>Pasta</strong><br />
products. <strong>Cooking</strong> will never be the same or quite as easy when you begin to<br />
understand how simple pasta is to cook.<br />
start by buying only the finest, freshest ingredients, as this will be the foundation for<br />
cooking success. extra virgin olive oil, fresh vegetables, great canned tomatoes, reggiano<br />
Parmigiano, fresh basil, herbs, butter, and severino homemade pasta are the basic<br />
essentials. from there, a little crusty bread to clean to your plate is all that you’ll need.<br />
Long Cut Fresh Egg <strong>Pasta</strong><br />
Every pound of pasta is cut, portioned and wrapped by hand.<br />
\ Includes Capellini, Spaghetti, Tonarelli, Linguine, Tagliatelle, Trenette,<br />
Fettuccine, & Pappardelle.<br />
This pasta is made the old fashion way…by hand. We hand press, roll, and cut on the same<br />
machines that we brought back from Italy in the 1971. We use only 100% semolina flour,<br />
fresh eggs, water, fresh herbs, and spices. Flavors may include spinach, tomato, whole<br />
wheat, saffron, and many more…<br />
BOilinG Water: 4-5 Quarts stir: 1 Minute<br />
COOKinG tiMe: 2-3 Minutes serVe WitH: All Sauces<br />
Hand Pulled <strong>Pasta</strong><br />
Pulled and stretched pasta shapes just like mamma used to make on Sundays!<br />
\ Includes Fusilli, Cortecce, Trofie, Strascinati, & Strozzapreti.<br />
BOilinG Water: 4-5 Quarts stir: 1 Minute<br />
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces<br />
TIP 1: ADD A LITTLE SALT<br />
add salt after Your water has started to Boil - it helPs flavor Your <strong>Pasta</strong>.<br />
Homemade Ravioli<br />
Wonderfully stuffed pillows filled with the freshest whole milk ricotta cheese and natural<br />
gourmet ingredients. Ravioli come in all types of shapes and sizes.<br />
BOilinG Water: 4-5 Quarts stir: 2 Minutes<br />
COOKinG tiMe: Varies serVe WitH: All Sauces<br />
traditional square (Boil for 12-15 min), round (Boil for 8-10 min), Medium square (Boil for 8-10 min),<br />
Heart shaped (Boil for 6-8 min), Mini squares (Boil for 6-8 min), Hexagon shaped (Precooked...Boil for 2 min).<br />
Dry <strong>Pasta</strong>s<br />
At <strong>Severino</strong>’s, our dry pasta represents a true artisinal process made from only 100% semolina<br />
flour and water. We are one of handful of local companies that make and dry all of our short cut<br />
pasta. We begin by extruding our shapes through authentic brass dies, after which we slow dry the<br />
pasta over a period of 24 – 36 hours. Our pasta is then hand stirred to ensure even drying. All dry<br />
pasta is carefully inspected to ensure that only the best quality product makes it to your plate.<br />
We currently create over 50 dry pasta shapes and flavors.<br />
Look for our unique cuts in plain, whole wheat, and tri color.<br />
BOilinG Water: 4-5 Quarts stir: 1 Minute<br />
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces<br />
ITALIAN COOKING TIPS.<br />
FROM OUR KITCHEN TO YOURS.<br />
LIGHTNESS<br />
Our specialty pasta tastes great with light sauces.<br />
Try olive oil and black pepper or butter and Reggiano Parmigiano.<br />
MISTO (MIX IT UP)<br />
Ravioli trios are great. Select three flavors or colors of ravioli<br />
and create your own homemade trio.<br />
HOT OR COLD<br />
When served hot, our ravioletti complement any sauce or soup.<br />
Served cold, they create a unique pasta salad.<br />
HOMEMADE SAUCE<br />
Try butter, Reggiano Parmigiano, & pepper or olive oil, garlic, and<br />
fresh chopped tomato for two classic and easy favorites.<br />
PICCOLA PASTA<br />
The smallest pasta shapes work best for soups.<br />
Address 110 Haddon Ave / Westmont, NJ 08108<br />
phone 856.854.7666 / fAX 856.854.6098<br />
“One of the best burritos I’ve ever tasted”<br />
- Lydia Lopez, Courier Post<br />
hours tues-fri 9:30 - 6 / sat 9:30 - 5 / sun 10 - 2<br />
www.severinopasta.com
Potato & Stuffed Gnocchi<br />
Gnocchi are delicate, pillow-like dumplings made with fresh potatoes and/or ricotta cheese.<br />
Our specialty flavor versions are created by folding in fresh vegetables, herbs, and spices (and<br />
we have more flavors than you could imagine). We like ours served with classic tomato sauce,<br />
tomato cream sauce, or just a touch of butter and grated Reggiano Parmigiano.<br />
ClAssiC And speCiAltY gnoCChi<br />
BOilinG Water: 4-5 Quarts stir: 1 Minute<br />
COOKinG tiMe: 2-4 Min* serVe WitH: All Sauces<br />
*Gnocchi will float when cooking is finished<br />
stuffed gnoCChi<br />
Place frozen stuffed gnocchi into salted boiling water. cook for 1 minute. in a separate pan, heat butter until golden<br />
brown. gently remove stuffed gnocchi from water and place into the pan with butter. raise the heat and begin to brown<br />
gnocchi until crispy on both sides. use the brown butter as a sauce and season with fresh herbs.<br />
Stuffed <strong>Pasta</strong><br />
A new twist on a classic - delicately filled with cheese, spinach, or other fresh ingredients<br />
stuffed rigAtoni<br />
This is sure to become one of your favorite filled pasta. These ribbed rigatoni are filled with<br />
cheese and /or spinach & cheese, and once filled we gently crimp the ends. Excellent with a<br />
simple butter sauce as well as with a classic ragu.<br />
BOilinG Water: 4-5 Quarts stir: 1 Minute<br />
COOKinG tiMe: 2-4 Minutes serVe WitH: All Sauces<br />
Agnolotti<br />
Also know as mezzaluna (half moon) or (‘priest hats’ in Italian). This pasta shape is a kind of<br />
ravioli made with a small round piece of flattened pasta dough, folded over with cheese and /or<br />
vegetable stuffing inside. We love ours with basil pesto filling.<br />
BOilinG Water: 3-4 Quarts stir: 1 Minute<br />
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces<br />
TIP 2: FRESH INGREDIENTS<br />
use fresh ingredients in Your reciPes - it adds a dePth of flavor.<br />
TIP 3: BREAD<br />
we liKe ours crisPY & crunchY. heat in the oven Just until crisPY.<br />
rAvioletti (meAt And Cheese)<br />
Miniature sized ravioli (about the size of a thumbnail). Great for soups, and kids love them!<br />
BOilinG Water: 3-4 Quarts stir: 1 Minute<br />
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces<br />
tortellini or tortelloni<br />
Tortellini is a type of ring-shaped pasta with delicate fillings while tortelloni is twice as big. One<br />
of Italy’s most famous pasta shapes, it finds its roots in the Italian region of Emilia (in particular<br />
Bologna and Modena). This pasta shape is typically served in broth, with cream sauce, or<br />
sometimes with a ragù. We even enjoy these as the lead in our summertime pasta salads.<br />
BOilinG Water: 3-4 Quarts stir: 1 Minute<br />
COOKinG tiMe: 2-4 Min. (Tortellini), 6-8 Min. (Tortelloni) serVe WitH: All Sauces<br />
sACChetti<br />
One of the most beautiful filled pasta shapes, Sacchetti are filled pasta purses that are flowershaped.<br />
This pasta is typically served in broth, with cream sauce, or sometimes with a ragù.<br />
BOilinG Water: 3-4 Quarts stir: 1 Minute<br />
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces<br />
Manicotti & Stuffed Shells<br />
Our homemade manicotti and stuffed shells are both made by hand. Generously filled with our<br />
fresh whole milk ricotta cheese, grated Reggiano Parmigiano, and fresh parsley. So simple, so<br />
fresh, and so good. Best served with our traditional homemade sauce.<br />
<br />
cover bottom of baking pan with your favorite severino homemade sauce. Place manicotti and/ or stuffed shells finger<br />
width apart. cover with more sauce and grated reggiano Parmigiano cheese. cover with foil and bake at 375 degrees<br />
for 45 minutes. remove foil and brown for the last 5 minutes. top with fresh parsley and serve!!!<br />
Cavatelli<br />
<br />
<br />
<br />
FRESHLYMADE, ALL NATURAL PASTA<br />
riCottA CAvAtelli <br />
Fresh Ricotta cheese folded and formed with semolina flour and fresh eggs. Thinner and lighter<br />
than its relative, the gnocchi. Serves well with steamed and sautéed broccoli, broccoli rabe, or<br />
any vegetable (and, our course, a touch of garlic). Also great as a cold pasta salad.<br />
BOilinG Water: 4-5 Quarts stir: 1 Minute<br />
COOKinG tiMe: 8-12 Minutes serVe WitH: All Sauces<br />
TIP 4: HERBS<br />
if PossiBle, use fresh herBs as oPPosed to drY. You won’t Be disaPPointed.